Cut up cinnamon rolls into quarters and place pieces in bottom of springform pan, press together slightly
For the cinnamon swirl add the melted butter, brown sugar and 1 tbsp cinnamon to a bowl and mix together. Set aside
In a large bowl mix together cream cheese with granulated sugar until very smooth.
Mix in flour, cinnamon and vanilla. Mix in sour cream.
Mix in one egg at a time, slowly. At this point you do not want to add to add air into the mixture ( overbeating the eggs adds air and air will make cracks in the cheesecake).
Place the cut up cinnamon rolls on the bottom of the springform pan and press together slightly
Pour half of filling into springform pan
Drop cinnamon filling onto half of the cheesecake filling by small spoonfuls
Swirl by dragging a knife or toothpick skewer through the spoonfuls
Add the rest of the filling
Drop the rest of the cinnamon filling on top of the filling and swirl again
Heat boiling water
Wrap cheesecake with several layers of tin foil to make a waterproof barrier or use an oven ready bag as a water barrier.
Place in a larger baking pan or roaster that has room around it
Add water to pan surround the cheesecake
Place in preheated oven at 325 degrees F
Bake in water bath for 60 minutes
Shut off oven, Leave cheesecake to cool in oven for one hour so cheesecake cools off slowly
Remove from oven and cool completely